Serai — Restaurant in Melbourne

I recently had the pleasure of celebrating my birthday at Serai, and let me tell you, it was an unforgettable culinary experience. I had some preconceived notions about Filipino cuisine – often thinking of it as deep-fried and heavy. However, Serai shattered those misconceptions and introduced me to an entirely new world of flavors and delights.

Just as the "Gourmet traveller" had aptly suggested, dining at Serai is an absolute delight. Not only did the food take my taste buds on a thrilling journey, but the entire dining experience was infused with a sense of joy and relaxation. The staff played a pivotal role in creating this welcoming ambiance, ensuring that every moment was filled with warmth and happiness. Tucked away in one of Melbourne's typical laneways, Serai holds a special charm. Situated at the end of a quiet dead-end alley, it exudes a tranquil and laid-back atmosphere that is a rarity in the bustling city. This unique location provided the perfect backdrop for a serene and enjoyable dining experience.

The menu at this establishment was thoughtfully divided into six distinct sections, catering to diners with varying levels of hunger and culinary curiosity.

Snacks

'Selat lumpia': The dish caught my eye, but the first bite was a bit of a ride. The taco shell missed the crispiness mark, yet the smoked pineapple was a delightful surprise—sweet and smoky. The caviar, meant to bring complexity, got overshadowed by the bold pineapple, its subtlety not quite hitting the mark. It had the potential to elevate the dish, but it fell short. Later, I learned the 'caviar' was plant-based. No wonder it lacked the expected flavor. Personally, I think real fish roe or caviar could take it up a notch.

Cured Kingfish: The succulent Kingfish portions create a seamless harmony with the robust Pinakurat vinegar and zesty Philippine lime. Beneath the Kingfish, a thin layer of grilled pork adds a savory dimension, while atop it rests a slice of white radish—a perfect pairing that transcends the conventional surf and turf, more like a culinary "best friends forever." With our extensive encounters with cured Kingfish, this particular rendition unquestionably stands out.

Crispy Things

'McScallop': Abrolhos scallop, crab fat sauce, pandesal. A newfound favorite, this dish captivates with its contrasting textures and flavors. The impeccably executed scallop, crispy outside and juicy inside, rests on a buttery bed of bread. A delicate layer of pickled green papaya underneath adds a subtle tang, enhancing the scallop's freshness. A beautifully balanced creation that highlights the culinary mastery of the establishment.

Wood roasted pig's head 'sisig' tacos

From the Grill

Gippsland lamb ribs, sticky ‘adobo’ sauce: Melt-in-your-mouth lamb, though the Adobo sauce was a bit heavy. The vinegary sharpness played well against the lamb's sweetness.

Port Lincoln calamari, smoked ‘longanissa nduja’ dressing: Palm-sized perfection with a smoky, satay-like sauce that adds complexity and delight.

‘Sinangag’: Garlic claypot rice, duck-yolk: This dish whisked me to my Cantonese roots, echoing the comforting claypot rice from childhood—an absolute standout. Despite its name, subtle garlic allowed other flavors to shine. Duck yolk added creaminess, and the crispy golden layer evoked warm memories. Achieving a perfect balance, it struck harmony with just the right crunch and smokiness—a nostalgic delight.

Large

Beef steak with rum sauce: Crispy exterior, tender interior, and a subtle rum sauce create a rich and gratifying experience.

Dessert

Wood fired cassava cake with smoked brown butter ice cream: Warm cassava cake meets smoked brown butter ice cream for a heavenly contrast.

'Durian Gaytime': Durian, peanuts, calamansi. A distinctive and delightful dessert resembling a fizzy cola-flavored lollypop.

I will come...

One lazy Sunday morning, I remembered a MasterChef episode from season 2023 where the contestants competed against professional chefs from a Melbourne restaurant called Serai. The episode really promoted the restaurant, its chefs and the Filipino dishes cooked over a wood-fired grill. Fortunately we booked the last two remaining seats at the bar and then spent a long Sunday lunch at this magnificent find.

Seated at the bar, we were greeting by a friendly barman with full personality Tom who walked us through the menu, wine lists and exotic creative cocktails. Tom strikes me as the type of kid that any fine dining restaurant would clamour to get hold of for front of house.

Rather than picking items from the menu we landed on the “feed me” menu which I find so much easier on a Sunday to outsource the decision making. It’s always a good option as you have the opportunity to experience something unique and different that you’d not ordinarily order.

With a chilled bottle of French Chablis we commenced our Filipino dining experience. First up, Serai’s take on a modern spring roll, ‘selat lumpia’ was a bite sized crispy pastry cup filled with smoked pineapple and spiced coconut. This was served at the same time as the second course of kingfish ceviche.

Our third dish, I’m not going to lie, was a little challenging to eat was the Mc Scallop. It was a picture pretty mini burger with a battered scallop which when comically I bit into it, the scallop popped out of the bun and flew across the bar.

Our next dish received my MVP award with what seems like a simple dish was deceivingly mind blowing. Grilled cabbage with a roasted garlic glaze. The umami and charred edges was an absolute triumph.

And the food kept coming.

Next was calamari followed by lamb ribs and then just when you think it’s all over… “no not yet” Tom says with a smile. Pork topped with grilled pineapple is presented to us. I just stair at this beautiful piece of art. It’s just too beautiful to eat.

By this stage the Chablis was well and truly gone so in the interest of a decadent boozy lunch, we ordered more wine (by the glass) with the assistance and direction of Tom and bravely admired the dessert offerings.

Now I know this sounds unusual but we just needed to experience it the ‘Durian Gaytime’ in all its glory. Yes it was Serai’s take on a Gaytime but with that usually known stinky fruit durian. And it was amazing.

But we didn’t stop there we also ordered the most unusual item we found on the menu, it was like a chocolate ice-cream cookie with roasted rice and salted fish. Yes correct salted fish. Extraordinary. I’ve never had anything like it. So delicious.

And with that, over a three hour wonderful dining experience, we begged, in fact pleaded Tom to roll us home.

Thank you Serai. I can see why your were profiled on MasterChef. You’re well recommended and we’ll be back, next time with a...

Booked for father’s day dinner on the Sunday for 6 people. Glad I booked as it was a full house, and there seemed to be limited tables for large groups (they will join tables together if needed) - I highly recommend booking. I’m Filipino so this has been on my list for the longest time! So glad we got to go.

For a table of 6+ you need to use their set menu - the “Feed Me” menu so this is the menu we ate from. Their menu reads 2pcs but they alter it to ensure parties of 6 + get equal share of pieces. It was slightly confusing at first as the waiter had brought us the ala carte menus to look at and we thought we could just order whatever, but we were later told it’s strictly from the Feed Me menu for tables of 6+ and drinks are additional. Other than this little confusion, the whole experience was really great.

Wait staff were very warm and friendly, the vibe and atmosphere of the place was inviting, and the food was incredible.

First course - a modern take on lumpia with a bit of spice. The crunch of the wrapper and the caviar tied it all together. It tasted very fresh.

Second course - the ceviche made of kingfish. The smoke pork jam is to die for. I was telling the staff they need to bottle it up! I’d buy it in a heartbeat. The fish was very fresh, as was the cucumber it was served with.

Third course was the kare kare hashbrown with salted duck egg. This was probably my favourite of the night. The combination of the crispy outside and potato inside is a classic, but the salted egg just elevates it. The kare kare peanut taste is subtle but everything tasted great.

Fourth course was the calamari. The longganisa dressing was subtle but really good. Calamari was not too chewy which can be an issue at other places I’ve been to.

Fifth course was the cabbage - I have no idea how they can make cabbage taste and look that incredible. It’s such a plain veg but they really spruced it up with the sauce. It also wasn’t soggy which can happen with cabbage leaves.

Ended with the lechon pork belly and white jasmine rice (not pictured). A classic dish and perfectly cooked. I could not fault it at all.

I recall the ribs in adobo sauce being part of the menu, but I didn’t get a photo! It tasted incredible and was brought out just before the pork from memory. Everything was served at a pretty good pace.

Alcoholic drinks (none pictured) were strong but tasted great - I had the Aslom Asim. Calamansi and yuzu is incredible together. Second drink I had was the Pakwan Two Three. The watermelon was very refreshing. 20+ per drink but that’s the norm for Melbs and the alcohol strength was well worth it. They also had some classic Pinoy beers which dad had.

It’s an upscale place so we paid a decent amount for a night out but it was a special occasion and we had the best time! We’ll definitely be back one day to try some other...